In a large saucepan, cook the bacon over medium-high heat
until crisp, about 5 minutes. Add the onion and butter and cook until the onion
is tender, about 5 minutes longer.

Add 2 cups water and bring to a boil. Reduce the heat to
medium-low and simmer for 10 minutes. Add the collard greens and cook, uncovered,
until very soft, about 20 minutes. Season with salt and hot sauce to taste.
Place the greens in a pretty serving bowl along with the pot liquor and set out
on the table.

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